• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Using a strainer, rinse lentils until water runs clear. Set aside. 
• Peel, then cut carrot into 1/2-inch pieces.
• Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the Indian Spice Mix, salt and pepper. 

• Heat a large pot over medium.
• When hot, add chana dal to the dry pan. Toast for 2-3 min, stirring often, until fragrant. (TIP: Keep your eye on it so it doesn't burn!) 
• Transfer to a small bowl. 
• Add 1/2 tbsp (1 tbsp) oil to the same pot, then chicken. Cook for 2-3 min, turning occasionally, until golden. 
• Transfer to a plate. (NOTE: Chicken will finish cooking in step 4.)

• Add carrots, lentils, remaining Indian Spice Mix, ginger-garlic puree and curry paste. Cook for 30 sec, stirring constantly, until fragrant.
• Add chicken broth concentrate, chicken stock powder and 1 1/2 cups (3 cups) water. Return chicken to pot, along with any juices from the plate. Bring to a boil over high.
• Once boiling, reduce heat to medium-low. Cook for 9-10 min, stirring often, until lentils soften and chicken is cooked through.** Season with salt.

• Meanwhile, roughly chop cilantro. 
• Fluff rice with a fork and stir in half the cilantro. 
• Divide rice and dal between bowls. 
• Top with remaining cilantro and toasted chana dal. 

If you've opted to get chicken breastss, cut into 1-inch pieces, then prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.